Five Equal Pours
Open in appNicole Battefeld's five-pour V60 method with 60g per pour. 2018 German Barista Champion recipe designed for honest flavors, body retention, and natural acidity.
Free iOS No signup 1000 recipes by 124 baristas
Parameters
- 18 g
- Coffee
- 300 g
- Water
- 1:16.7
- Ratio
- 95 °C
- Temp
- 5 medium
- Grind
- 3:15
- Total
- ~300 ml
- Yield
Method
3:15 · total-
Bloom 1 / 60:00
Bloom with 60g in slow circles.
+60g→ 60g Spiral 10s -
Pour 2 / 60:30
Second pour: to 120g.
+60g→ 120g Spiral 12s -
Pour 3 / 61:00
Third pour: to 180g.
+60g→ 180g Spiral 12s -
Pour 4 / 61:30
Fourth pour: to 240g.
+60g→ 240g Spiral 12s -
Pour 5 / 62:00
Final pour: to 300g.
+60g→ 300g Spiral 12s -
Done 6 / 63:15
Drawdown complete. Target ~3:15.
Notes
Original source
Recipe by Nicole Battefeld-Montgomery, published at nicolebattefeld.com.
More V60 02 recipes
See all V60 02 recipesSingle Circular Pour
by Blue Bottle Coffee
Constant Spirals
by Counter Culture Coffee
1 · 3 · 9
by Doha Coffee
1 · 5 · 5
by Doha Coffee
Jonathan Gagné
by Jonathan Gagné
More by Nicole Battefeld-Montgomery
View all recipes by Nicole Battefeld-MontgomeryOther V60 models
View all V60 modelsLearn the fundamentals
Definitions, ratios and protocols behind this recipe.
- V60 Hario's conical brewer is the most copied design in modern coffee, and for good reason: a 60° cone, deep ribs, and one big hole add up to a brewer that doesn't restrict flow at all. The grounds are what hold the water back, not the device. That makes the grind and your pour the only real variables.
- Processing Coffee grows as a cherry. The bean you brew is the seed. Processing is everything that happens between picking the cherry and getting a dry green bean ready to ship — and it's the second-biggest flavor decision after origin. Two coffees from the same farm processed differently will taste like two coffees.